Put
3/4 of the flour into a bowl, make a hole in the middle, crumble
yeast into it and mix the yeast with a pinch of sugar and some of
the lukewarm milk. Dust the mixture with flour, cover and let rise
in a warm place for 15 minutes. Add the melted butter, salt, citrons,
Cardamom, egg, egg white, remaining milk and flour to the flour
and yeast mixture. Knead dough till smooth. When the dough begins
to form a ball, stir in raisins and mixed, dried fruit. Form dough
into a log. Cut off 1/4 of the log, divide the 1/4 into 4 equal
parts and form balls from each. Divide the remaining log into 4
parts and form balls from each. Grease well a springform pan with
a central tube. Place dough in pan, alternating large and small
dough balls. Cover the pan and let rise in a warm place. Brush the
dough with the beaten yolk and place in pre-heated oven (350°
F) for approximately 30 minutes. Cool cake thoroughly before removing
from pan. Mix the powdered sugar with lemon juice to an icing consistency
(not too runny). Ice the cake and decorate with the candied cherries.
In Germany, a small gold crown made with foil is placed in the middle
of the cake. Serves 8.

Preheat
oven to 375° F. Grease and flour a 9" spring form pan.
Sift together flour, baking powder and salt. Cream the butter
until fluffy, add sugar gradually, beating until light. Add eggs
one at a time, beating well after each addition. Add vanilla.
Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons
of milk. Stir only enough to blend thoroughly. Pour into the spring
form pan.Topping:
Heat together almonds, sugar, butter and milk or cream until the
sugar dissolves. Pat a spoonful of flour over the top of the cake
batter using the back of a spoon. Pour the almond mixture evenly
over the batter. Bake 25 minutes or until cake tester comes out
clean. Cool cake, prepare filling.Filling:
Combine sugar, cornstarch and egg yolks in the top of a double
boiler. Separately heat milk to scalding, slowly pour over egg
yolk mixture, stirring constantly and quickly with a whisk. Place
over hot water, cook stirring constantly until smooth and thick.
Do not allow to boil. Stir in almond extract. Beat egg whites,
adding the salt, until stiff peaks form. Fold egg whites into
the yolk mixture. Place a piece of wax paper over the top and
chill.
Putting it all together: When the cake has cooled, slice in half
crossways to make two layers. Place bottom layer cut side up on
cake plate. Spread with filling. Top with the second layer with
the almond glazed side up. Refrigerate until time to serve.